PORK CHOPS WITH CRANBERRY AND CORNBREAD STUFFING

Pork Chops with Cranberry and Cornbread Stuffing image

A chopped ham and cranberry sauce is only one half of the deliciousness in this pork chop recipe. The other half? Cornbread stuffing.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tsp. GREY POUPON Country Dijon Mustard
4 bone-in pork chops (1-1/2 lb.)
2 Tbsp. chopped fresh rosemary
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (16 oz.) whole berry cranberry sauce
3 slices OSCAR MAYER Smoked Ham, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

Steps:

Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.

Nutrition Facts : Calories 630, Fat 21 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 65 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g